Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, thinly sliced
- 1 fennel bulb, quartered and thinly sliced
- 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
- 2 garlic cloves, lightly crushed and peeled
Liquids and Oils
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 cup tomato sauce (preferably homemade)
- 2 tablespoons balsamic vinegar (or white balsamic vinegar)
Seasonings and Garnishes
- Kosher salt, to taste (about 1 teaspoon initially)
- 1 tablespoon capers, rinsed and patted dry
- 1/4 cup torn fresh basil and mint leaves
Instructions
- Gently cook the vegetables: Pour the olive oil into a large skillet or heavy-bottomed sauté pan and heat over medium. Add the sliced onion, fennel, bell peppers, and lightly crushed garlic cloves. Stir well to coat the vegetables evenly with oil. Sauté for about 10 minutes, stirring frequently to prevent burning. Season with 1 teaspoon kosher salt and partially cover the pan. Continue cooking for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still retain some firmness.
- Add the tomatoes and capers: Stir in the tomato sauce and sprinkle in the rinsed capers. Cook uncovered for approximately 10 minutes, allowing the sauce to reduce and the vegetables to become tender, glossy, and well-coated with the sauce.
- Finish and garnish: Increase the heat to medium-high and stir in the balsamic vinegar. Let the mixture simmer vigorously for about 1 minute. Reduce the heat to medium-low and cook for another couple of minutes. Taste and adjust the seasoning with more salt if necessary. Remove from the heat and stir in the torn fresh basil and mint leaves. Let the peperonata sit for about 10 minutes to allow flavors to meld. Discard the garlic cloves and finish with a drizzle of olive oil before serving.
Notes
- You can use a variety of colored bell peppers for a more vibrant dish.
- Homemade tomato sauce adds depth, but good quality store-bought sauce can be used.
- The dish can be served warm, at room temperature, or chilled.
- Peperonata pairs beautifully with grilled meats, crusty bread, or as a topping on crostini.
- If you prefer a smoother texture, you can blend the peperonata slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
